Some People Got Into Sourdough. I Learned How To Make Hoshigaki. | Eater
"A busy local farmers market that serves as a hub where small producers and food writers connect; it was the meeting place where the northern California orchard owner introduced a Los Angeles–based food writer to traditional hoshigaki techniques that she later taught in her workshops. The market facilitates the exchange of seasonal produce and preservation knowledge, enabling growers to pass on practices like hoshigaki to urban cooks." - Jamie Feldmar
